Cauliflower Steaks with Tahini Dressing

Cauliflower steaks are a wonderful way to enjoy a "meaty" vegetarian dish that pairs well with seasonal vegetables. Make sure you have at least a 10-inch skillet with a lid. (Shhh, this dish is vegan, too.)

DirectionsUsing a sharp knife, make a vertical incision from the top of the head to the base, slicing the cauliflower in half, thirds or fourths to make 1-inch "steaks". Use your knife or a smaller paring knife to trim away any extra leaves or tougher bits of stem from the base.

Heat a tablespoon of olive oil in a skillet over medium heat, allowing it to coat the pan. Place your cauliflower steaks in the pan, moving them around so they get a quick coat of oil. Sprinkle with a pinch of fine sea salt.

Sear the steaks on one side for three minutes or until golden with flecks of char. Flip the steaks and cover the skillet with a lid, making sure you turn down your heat to medium-low. The steam produced in the covered pan will cook the cauliflower until tender. The charred bits will give the steaks a deliciously nutty flavor, so don’t be afraid if things get a little crispy and brown in the pan.

Cook the steaks for five minutes or until tender. Steaks will be ready when you can easily pierce the cauliflower with a knife.

While the steaks are cooking, add tahini paste to a mixing bowl with a squeeze of a lemon wedge. Add a tablespoon of water and mix ingredients with a whisk. This is a little bit of an art versus a precise science. You're aiming for a thin, runny, off-white tahini dressing. Keep adding a dash of water until you reach that consistency. Add more salt or lemon to taste. The tahini plus the nuttiness of the cooked cauliflower creates a very rich and savory flavor.

When the steaks are done, plate and drizzle with tahini dressing. Sprinkle with the chopped parsley. Serve.